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To remove solid particles from a liquid, typically after shaking or stirring a cocktail.

Liquor of higher quality that is typically more expensive, often displayed on the upper shelves behind the bar.

A drink that is consumed immediately after a shot of liquor to minimize the strength of the original drink's flavor.

To cool a glass or cocktail to the desired cold temperature without the use of ice in the finished drink.

A small amount of non-alcoholic beverage served in a separate glass alongside a shot of liquor.

A non-alcoholic liquid added to a drink in order to dilute and add flavors.

A cocktail that is chilled and served without ice, typically in a stemmed glass.

A drink that contains double the amount of liquor compared to its standard single serve.

Layering a liquor or ingredient on top of a drink.

To gently pour liquids over the back of a spoon or along the side of the glass to create separate levels that do not mix.

Cocktails that are mixed by shaking the ingredients with ice in a cocktail shaker.

To press the ingredients against the side of the glass to release flavors.

An item added to a drink for decoration or additional flavor.

A single, unmixed liquor served without any water, ice, or other mixer.

To coat the edge of a glass with salt, sugar, or another garnishing substance.

A piece of citrus peel used as a garnish, typically to add aroma and a slight taste to the drink.

A type of cocktail made with a spirit and a larger proportion of a non-alcoholic mixer in a tall glass.

Setting alight a drink or a component of the drink to create a visual effect and to enhance the flavor.

A mixed drink taken in one swallow, often served in a shot glass and contains a high percentage of alcohol.

To make a drink by pouring the ingredients directly into the glass in which it will be served.

A small amount of ingredient added to a cocktail, often bitters or a similar flavoring agent.

Mixing ingredients with a bar spoon, typically in a mixing glass.

To agitate a drink, typically with gin, to the point where its natural flavors become dulled or impaired, often due to overmixing.

A cocktail with a small amount of sweetness; often used to describe martinis with little to no vermouth.

An alcoholic beverage made from ingredients kept in the bartender's 'well' that are more cost-effective.

A tool used for accurately measuring liquid ingredients when making cocktails.

A drink that is made without any alcohol.

A bartender who specializes in crafting cocktails, known for their knowledge and creativity.

A drink served over ice cubes.